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    WHO Food Additives Series, 1972, No. 4




    EVALUATION OF MERCURY, LEAD, CADMIUM
    AND THE FOOD ADDITIVES AMARANTH,
    DIETHYLPYROCARBONATE, AND OCTYL GALLATE




    The evaluations contained in this publication were prepared by the
    Joint FAO/WHO Expert Committee on Food Additives which met in Geneva,
    4-12 April 19721






    World Health Organization
    Geneva
    1972





                   

    1 Sixteenth Report of the Joint FAO/WHO Expert Committee on Food
    Additives, Wld Hlth Org. techn. Rep. Ser., 1972, No. 505; FAO
    Nutrition Meetings Report Series, 1972, No. 51.

    ANNEX 1

    REPORTS AND OTHER DOCUMENTS RESULTING FROM PREVIOUS MEETINGS OF THE
    JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES

    1. General Principles Governing the Use of Food Additives.  First
    Report.  FAO Nutrition Meetings Report Series, 1956, No. 11; Wld Hlth
    Org. techn. Rep. Ser., 1956, No. 129

    2. Procedures for the Testing of International Food Additives to
    Establish their Safety for Use.  Second Report.  FAO Nutrition
    Meetings Report Series, 1958, No. 17; Wld Hlth Org techn. Rep. Ser.,
    1958, No-144

    3. Specifications for Identity and Purity of Food Additives
    (Antimicrobial Preservatives and Antioxidants).  Third Report.  These
    specifications were subsequently revised and published as
    Specifications for Identity and Purity of Food Additives, vol. I.
    Antimicrobial Preservatives and Antioxidants.  Rome, Food and
    Agriculture Organization of the United Nations, 1962

    4. Specifications for Identity and Purity of Food Additives (Food
    Colours).  Fourth Report.  These specifications were subsequently
    revised and published as Specifications for Identity and Purity of
    Food Additives, vol. II.  Food Colors, Rome, Food and Agriculture
    Organization of the United Nations, 1963

    5. Evaluation of the Carcinogenic Hazards of Food Additives. Fifth
    Report.  FAO Nutrition Meetings Report Series, 1961, No. 29; Wld Hlth
    Org. techn. Rep. Ser., 1961, No. 220

    6. Evaluation of the Toxicity of a Number of Antimicrobials and
    Antioxidants, Sixth Report.  FAO Nutrition Meetings Report Series,
    1962, No. 31; Wld Hlth Org. techn. Rep. Ser., 1962, No. 228

    7. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Emulsifiers, Stabilizers, Bleaching
    and Maturing Agents.  Seventh Report.  FAO Nutrition Meetings Report
    Series, 1964, No. 35; Wld Hlth Org. techn. Rep. Ser., 1964, No. 281

    8. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Food Colours and Some Antimicrobials
    and Antitoxidants.  Eighth Report.  FAO Nutrition Meetings Report
    Series, 1965, No. 38; Wld. Hlth Org. techn. Rep. Ser., 1965, No. 309

    *9. Specifications for Identity and Purity and Toxicological
    Evaluation of some Antimicrobials and Antioxidants.  FAO Nutrition
    Meetings Report Series, 1965, No. 38A; WHO/FAO Add./24.65

    *10. Specifications for Identity and Purity and Toxicological
    Evaluation of some Food Colours.  FAO Nutrition Meetings Report
    Series, 1966, No. 38B; WHO/Food Add/66.25

    11. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Antimicrobials, Antioxidants,
    Emulsifiers, Stabilizers, Flour-treatment Agents, Acids and Bases.
    Ninth Report. FAO Nutrition Meetings Report Series, 1966, No. 40; Wld
    Hlth Org. techn. Rep. Ser., 1966, No. 339

    *12. Toxicological Evaluation of Some Antimicrobials, Antioxidants,
    Emulsifiers, Stabilizers, Flour-treatment Agents, Acids and Bases. 
    FAO Nutrition Meetings Report Series, No. 40A, B, C; WHO/Food
    Add/67.29

    13. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Emulsifiers and Stabilizers and
    Certain Other Substances.  Tenth Report.  FAO Nutrition Meetings
    Report Series, 1967, No. 43; Wld Hlth Org. techn. Rep. Ser., 1967, No,
    373

    14. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Flavouring Substances and
    Non-Nutritive Sweetening Agents.  Eleventh Report.  FAO Nutrition
    Meetings Report Series, 1968, No. 44; Wld Hlth Org. techn. Rep. Ser.,
    1968, No. 383

    *15. Toxicological Evaluation of Some Flavouring Substances and
    Non-Nutritive Sweetening Agents.  FAO Nutrition Meetings Report
    Series, 1968, No. 44A; WHO/Food Add/68.33

    *16. Specifications and Criteria for Identity and Purity of Some
    Flavouring Substances and Non-Nutritive Sweetening Agents.  FAO
    Nutrition Meetings Report Series, 1969, No. 44B; WHO/Food Add/69.31

    17. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Antibiotics.  Twelfth Report. 
    FAO Nutrition Meetings Report Series, 1969, No. 45; Wld Hlth Org.
    techn. Rep. Ser., 1969, No. 430

    *18. Specifications for the Identity and Purity of Some Antibiotics.
    FAO Nutrition Meetings Report Series, 1969, No. 45A; WHO/Food
    Add/69.34.

    19. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Food Colours, Emulsifiers,
    Stabilizers, Anticaking Agents, and Certain Other Substances.
    Thirteenth Report.  FAO Nutrition Meetings Report Series, 1970, No.
    46; Wld Hlth Org. techn. Rep. Ser., 1970, No. 445

    *20. Toxicological Evaluation of Some Food Colours, Emulsifiers,
    Stabilizers, Anticaking Agents and Certain Other Substances.  FAO
    Nutrition Meetings Report Series, No. 46A; WHO/Food Add/ 70.36

    *21. Specifications for the Identity and Purity of some Food Colours,
    Emulsifiers and Stabilizers, Anticaking Agents and Certain Other
    Substances.  FAO Nutrition Meetings Report Series, No. 46B; WHO/Food
    Add/70.37

    22. Evaluation of Food Additives.  Specifications for the Identity and
    Purity of Food Additives and their Toxicological Evaluation: Some
    Extraction Solvents and Certain Other Substances; and a Review of the
    Technological Efficacy of Some Antimicrobial Agents.  Fourteenth
    Report.  FAO Nutrition Meetings Report Series, 1971, No. 48; Wld Hlth
    Org. techn. Rep. Ser., 1971, No. 462

    *23. Toxicological Evaluation of Some Extraction Solvents and Certain
    Other Substances.  FAO Nutrition Meetings Report Series, 1971, No.
    48A; WHO/Fod Add/71.39

    *24. Specifications for the Identity and Purity of Some Extraction
    Solvents and Certain Other Substances.  FAO Nutrition Meetings Report
    Series, 1971, No. 48B; WHO/Food Add/71.40

    *25. A Review of the Technological Efficacy of Some Antimicrobial
    Agents.  FAO Nutrition Meetings Report Series, 1971, No. 48C; WHO/Food
    Add/71.41

    26. Evaluation of Food Additives.  Some Enzymes, Modified Starches,
    and Certain Other Substances: Toxicological Evaluations and
    Specifications and a Review of the Technological Efficacy of Some
    Antioxidants.  Fifteenth Report.  FAO Nutrition Meetings Report
    Series, 1972, No. 50; Wld Hlth Org. techn. Rep, Ser., 1972, No. 488

    27. Toxicological Evaluation of Some Enzymes, Modified Starches and
    Certain Other Substances.  FAO Nutrition Meetings Report Series, 1972,
    No. 50A; WHO Food Additives Series, No. 1

    28. Specifications for the Identity and Purity of Some Enzymes and
    Certain Other Substances.  FAO Nutrition Meetings Report Series, 1972,
    No. 50B; WHO Food Additives Series, No. 2

    29. A Review of the Technological Efficacy of Some Antioxidants.  FAO
    Nutrition Meetings Report Series, 1972, No. 50C; WHO Food Additives
    Series, No. 3

                   

    * These documents can be obtained on request from: Food Additives,
    World Health Organization, 1211 Geneva 27, Switzerland, or: Food
    Policy and Food Science Serice, Food and Agriculture Organization of
    the United Nations, 00100 Rome, Italy.

    ANNEX 2

    MEMBERSHIP OF THE SIXTEENTH JOINT FAO/WHO EXPERT COMMITTEE ON FOOD
    ADDITIVES

    Geneva, 4-12 April 1972

    Members invited by FAO

    Mr H. Cheftel, Chairman, Scientific Sub-Committee, Permanent
    International Committee on Canned Foods, Paris, France

    Professor F. Cotta-Ramusino, Istituto Superiore di Sanità, Rome, Italy

    Dr H. Egan, Government Chemist, Department of Trade and Industry,
    London, England (Rapporteur)

    Dr K. Kojima, Chief, Food Chemistry Division, Ministry of Health and
    Welfare, Tokyo, Japan

    Professor J. K. Miettinen, Head, Department of Radiochemistry,
    University of Helsinki, Finland

    Dr D. M. Smith, Head, Office for International Food Standards,
    Department of National Health and Welfare, Ottawa, Canada
    (Vice-Chairman)

    Members invited by WHO

    Professor F. Berglund, Head, Food Research Department, National Food
    Administration, Stockholm, Sweden

    Dr H. Blumenthal, Deputy Director, Division of Toxicology, Bureau of
    Foods, Food and Drug Administration, Washington, D.C., United States
    of America

    Dr L. Golberg, Scientific Director, Institute of Experimental
    Pathology and Toxicology, Albany Medical College of Union University,
    Albary, N.Y., United States of America

    Dr G. Kazantzis, Consultant Physician and Senior Lecturer in Community
    Medicine, Middlesex Hospital, London, England (Rapporteur)

    Dr M. Piscator, Associate Professor, Department of Environmental
    Hygiene, Karolinska Institute, Stockholm, Sweden

    Professor R. Truhaut, Director, Toxicological Research Centre, Faculty
    of Pharmacy, University of Paris, France (Chairman)

    Dr T. Tsubaki, Professor, Department of Neurology, Brain Research
    Institute, Niigata University, Niigata City, Japan

    Dr A. N. Zajcev, Head, Laboratory for Research on the Health Aspects
    of Food Additives, Institute of Nutrition, Academy of Medical Sciences
    of the USSR, Moscow, USSR

    Observers (invited by FAO)

    Dr O. R. Braekken, Chairman, Codex Committee on Fish and Fishery
    Products, and Head, Government Vitamin Laboratory, Norwegian Fisheries
    Research Institute, Bergen, Norway

    Mr D. F. Dodgen, Director, Food Chemicals Codex, National Academy of
    Sciences, Washington, D.C.. United States of America

    Dr M. Hashimoto, Policy Co-ordinator. Environment Directorate,
    Organization for Economic Co-operation and Development, Paris, France

    Mr C. Nobbs, Consultant, Environment Directorate, Organization for
    Economic Co-operation and Development, Paris, France

    Dr G. F. Wilmink, Chairman, Codex Committee on Food Additives, The
    Hague, Netherlands

    Secretariat

    Dr C. Agthe, Senior Scientist, Unit of Chemical Carcinogenesis,
    International Agency for Research on Cancer, Lyon, France

    Dr P. S. Elias, Principal Medical Officer, Department of Health and
    Social Security, London, England (Consultant)

    Dr C. Jardin, Food Standards Officer, FAO, Rome, Italy

    Dr F. C. Lu, Chief, Food Additives, WHO, Geneva, Switzerland (Joint
    Secretary)

    Mr R. K. Malik, Food Policy and Food Science Service, Nutrition
    Division, FAO, Rome, Italy (Joint Secretary)

    Dr S. I. Shibko, Assistant to the Director, Division of Toxicology,
    Bureau of Foods, Food and Drug Administration, Washington, D.C.,
    United States of America (Consultant)

    Dr G. Vettorazzi, Scientist, Food Additives, WHO, Geneva, Switzerland
    




























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       Toxicological Abbreviations